I have 5lbs of kielbasa and 3 racks of ribs. First time smoking ribs with MMD rub. First time smoking sausage of any kind. I'm up for any suggestions.
Here are the pics. Before you ask mom took the kielbasa for kielbasa and cabbage, can't argue with that. So I smoked a chicken instead. Everything turned out great. The LMR were off the charts.
I like to poke several small holes in the sausage casing so it doesn't break open. I also try to do it at a pretty low temp (225 or so) and do most other meats at 275 ish.
I buy fresh raw kielbasa from time to time and if I don't do this it pretty much explodes when I cook it. If it's cured/smoked sausage and I'm just reheating it I don't find it necessary. Sometimes if I'm grilling a pre-cooked sausage I'll butterfly it and lay it flat on the grate as well.
I love to smoke sausage , but it will be different from grilling. It will be more juicy by far, but the casing will not crisp up like with direct heat on a grill. I never poke any holes in the sausage as that is like pressing the juices out of a burger on the grill by pressing down on it and it will be dryer. Also temp check on the ends so as to not put a giant hole in the middle for the meat to dry out. Remember that some sausage is already cooked so you are warming it up and the pre-cooked sausage takes less tome to cook. Also sausage will split (the casing) only if you over cook it.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
JPS Have you looked at the Last Meal Ribs page and Are My Ribs Ready Yet page? Both have a lot of helpful information. I use Memphis Dust on all my ribs and butts.
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